Mallorcan

Calçotada with leeks and romesco

Charred black, eaten by hand, bibs on – the loudest feast at the grill.

Black fingers, romesco on chins, and the whole table laughing and dripping at the same time.

Adults

Children count as half

When do you want to eat?

What you need

1 charcoal grill · 1 pair of tongs · 1 blender · newspaper or 1 tea towel · bibs or old tea towels

Everything included – down to the salt. Tick off what you already have – we'll bring the rest to your finca.

Light the grill and wait until you have a strong bed of embers – about 30 minutes.
Wash the potatoes, lay them unpeeled at the edge of the embers and cook for 45 minutes, turning now and then.
For the romesco, put the pepper, tomatoes and unpeeled garlic cloves on the grill until the skins are black – about 15 minutes. Peel and blend coarsely with the almonds, olive oil, vinegar, paprika and salt.
Trim the leeks, leave them whole and lay them over the hottest spot. Grill for 10 minutes until charred outside, then wrap in newspaper or a tea towel and leave for 5 minutes.
At the table, pull off the charred layer, dip the leek into the romesco, tip your head back and bite. Break open the potatoes and spoon romesco on top.

Everything for this recipe

Calçotada with leeks and romesco

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Kids love the head-back game. Give them the potatoes with a spoonful of romesco.

Leftover romesco keeps three days in the fridge – on bread, with pasta or with celeriac from the embers.